23 x 33cm baking tray, large bowl, saucepan and kitchen foil

Deep Pan Pizza Base
1 FREEE Pizza Base Mix
350ml tepid water
3 tbsp oil
oil, for tray

Tomato Pizza Topping
1 onion, diced
1 garlic clove
1 tbsp olive oil
300g tomatoes, fresh or tinned
1 tsp mixed herbs
pinch of brown sugar
salt and pepper

Mozzarella Topping
200g mozzarella, grated
fresh basil, for serving

220°C, Fan 200°C, 425°F, Gas 7

Deep Pan Pizza Base

1. Rub some oil around the inside of a 23 x 33cm baking tray or insert a baking liner.
2. Put the pizza mix into a large bowl, add the tepid water and oil and stir to a thick paste.
3. Tip the paste onto the prepared tray and spread it to the edges with a spatula.
4. Rub some oil over a large piece of kitchen foil and use it to cover the tray, oil side down.
5. Leave in a warm place for 30 minutes.
6. Pre-heat the oven 20 minutes before baking.
7. Remove the kitchen foil and using a fork, prick all over the pizza base.
8. Bake for 25 minutes.

Tomato Pizza Topping

1. Finely dice the onion and garlic.
2. Put the oil into a saucepan over a medium heat, add the onion and garlic and cook until softened.
3. Chop the tomatoes and add them to the pan.
4. Add the mixed herbs, pinch of sugar, season with salt and pepper and simmer gently to reduce the quantity by half.
5. Remove the pizza base from the oven and cover it with the tomato sauce.

Mozzarella Topping

1. Sprinkle the grated mozzarella over the top of the pizza.
2. Bake for 10-12 minutes.
3. Scatter fresh basil over the pizza and serve immediately.